Yield: 2 1/2 cups
Ingredients
- 12 ounces (340 g) granulated sugar
- 6 ounces (170 g) unsalted butter
- 4 eggs
- 1/4 cups (180 ml) lemon juice
- Zest of 4 lemons, finely grated
Instructions
- In a mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Beat in the eggs slowly, one at a time until smooth.
- Mix in the lemon zest then the juice until combined.
- pour into a heat resistant stainless steel or glass bowl over a water bath.
- Heat to boiling over low heat. Cook for a few seconds, stirring constantly, until the curd thickens. Cool, covered with a layer of plastic wrap directly on the surface of the curd and use as needed.